🌎 The World Cookbook

Butter:
4 tablespoons unsalted butter, room temperature
1/2 cup mozzarella cheese
3 cloves garlic, minced
1/4 teaspoon Kosher salt
2 tablespoons parsley, minced
1 tablespoon fresh lemon juice
Chicken:
2 tablespoons olive oil
4 boneless skinless chicken breasts, pounded out to about 1/4-inch thick
1/2 teaspoon Kosher Salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
1 cup flour
2 large eggs, room temperature
1 tablespoon water
2 cups seasoned breadcrumbs

Butter: In a medium bowl combine butter, mozzarella, garlic, salt, parsley, and lemon juice. Mix well. Set out 4 sections of plastic wrap (about 5 inches wide). Divide the butter mixture evenly between each sheet. Wrap the butter completely and freeze for 15 minutes. Chicken: Wash, dry, and butterfly chicken breasts. (To butterfly put your chicken breast on a chopping board and, with your hand flat on top of it, use a sharp knife to slice into one side of the breast, starting at the thicker end and ending at the thin point. Be careful not to cut all the way through to the other side or your butter will leak out). Place each breast flat between 2 sheets of plastic wrap and pound until it reaches an even thickness of about 1/4 inch. Season all sides with salt and pepper. Set out 4 more sheets of plastic wrap (about 10 inches wide) and place a piece of pounded chicken each (laying flat). Unwrap the frozen butter roll and place it at the top of the long edge. Fold up the side edges slightly and then use the plastic wrap to roll the entire chicken breast up creating a tight pocket (it should look like a small log). Wrap the chicken breast tightly in the plastic (twist the ends to secure). Use a toothpick to secure any loose openings. Chill in the freezer 30 minutes. Assembly: Preheat the oven to 400°F. Pour the flour and cayenne pepper onto a wide and deep plate, whisking to combine. On a second plate, whisk the egg and water together. On a third plate, add the breadcrumbs. Working one chicken breast at a time, dredge the chicken into the flour, then the egg, then the breadcrumbs. Make sure to coat the entire chicken breast each time. Gently press the breadcrumbs into the chicken to set the final coat. Heat the olive oil in a large oven-safe skillet over medium heat. Add the chicken to the skillet and cook on one side until the chicken is lightly golden brown (about 1-2 minutes). Flip and repeat with the opposite side. Transfer to the oven. Bake 15-20 minutes or until chicken reaches an internal temperature of 165 °F.